Jeweled Egg And Rice Salad
|Eggs||4 , lightly beaten|
|Saffron rice||2 Cup (32 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs), chopped|
|Capsicum||1 , chopped|
|Celery sprig||1 , chopped|
|Spring onions||2 , chopped|
|Green chilli||1 , finely chopped|
|Tomato||1 , deseeded, chopped|
Cover and microwave eggs in a shallow dish with 2 tsp oil, stirring occasionally, for 3-4 minutes so that they become a hard scramble.
In another dish put 2 tsp of oil, add mushrooms, capsicum, celery, spring onions, chilli and microwave covered for 2 minutes.
Mix in tomato, sugar and salt and microwave for 3 minutes stirring in between.
Mix in saffron rice, and the microwaved eggs.